现代食品科技2017，Vol.33Issue(5)：148-154,7.DOI:10.13982/j.mfst.1673-9078.2017.5.024
固载二氧化氯对南美白对虾的保鲜效果
Effect of Solid Chlorine Dioxide on Quality Preservation of Penaeus vannamei
摘要
Abstract
The present study was performed to investigate the effect of solid chlorine dioxide on the quality ofPenaeus vannamei.These shrimp were treated with 10 or 20 mg/L solid chlorine dioxide and subsequently stored at 0 ℃.The parameters used to assess the quality of Penaeus vannamei included sensory quality,melanosis,and texture properties.To this end,the K value,total volatile base-N (TVB-N),thiobarbituric acid reactive substances (TBARS),activity of polyphenol oxidase (PPO),and total viable counts (TVC) were assessed in this study.The results indicated that solid chlorine dioxide was beneficial in retaining sensory quality,preventing melanosis,and delaying texture deterioration when Penaeus vannamei was stored at 0 ℃.Furthermore,treatment with solid chlorine dioxide decreased the K value,TVB-N,and TBARS,suppressed PPO activity,and reduced TVC (p＜0.05).With respect to dosing,the beneficial effects of the 20 mg/L exposure was more prominent than the 10 mg/L dose.These results showed that solid chlorine dioxide could potentially preserve the quality of Penaeus vannamei.This research provides a basis for the application of solid chlorine dioxide in the preservation ofPenaeus vannamei.关键词
固载二氧化氯/南美白对虾/保鲜效果Key words
solid chlorine dioxide/Penaeus vannamei/freshness引用本文复制引用
罗自生,黄皓,王雪,李莉,茹巧美..固载二氧化氯对南美白对虾的保鲜效果[J].现代食品科技,2017,33(5):148-154,7.基金项目
国家重点研发计划(2016YFD0401201-1) （2016YFD0401201-1）
杭州市社会发展科研专项(20150432B16) （20150432B16）
浙江省公益技术研究农业项目(2016C32001) （2016C32001）
